Carolee's Herb Farm

Carolee's Herb Farm

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Home Articles Recipes Pineapple Tarragon Cake
Pineapple Tarragon Cake Print E-mail
Preheat oven to 350 degrees. Butter and flour a 9 x 13” pan.

In large mixing bowl, beat 2 eggs. Add 2 c. sugar and 2 tsp. vanilla.

Open a 20 oz. can crushed pineapple (unsweetened) and drain juice into mixing bowl with egg/sugar. Mix well. Mix 2 tsp. baking soda with 2 c. flour. Gradually add to egg/juice mixture.

Remove from mixer, stir in pineapple and 2-3 T. chopped fresh tarragon.

Pour into pan. Bake 30 min.

When cool, frost with icing:

Cream together 8 oz. cream cheese (room temp), and 1 stick margarine (softened). Add 2 tsp. vanilla and 2c. pwd. Sugar. Remove from mixer, and hand stir in 2 T. chopped tarragon. Spread over cake.